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Effects of Different Grinding Methods on Chemical and Functional Properties of MR211 Rice Flour

R. Asmeda 1, A. Noorlaila 1, and M. H. Norziah 2
1. Faculty of Applied Sciences, Universiti Teknologi MARA, 40450, Shah Alam, Selangor, Malaysia
2. Food Technology Department, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia
Abstract—Investigation on chemical and functional properties as affected by different grinding techniques was carried out during the milling process of rice grains into rice flour production. Proximate analysis revealed that dry ground flour had significantly (p<0.05) highest protein, lipid, ash and carbohydrate contents. Wet grinding technique yielded flour that exhibit significantly finest average particle size distribution (9.32μm), with significantly lowest damaged starch (4.08%) and highest L* value (93.55). Water absorption index, flour swelling volume and solubility were significantly highest in dry ground flour as compared to others. Results indicated that different grinding methods significantly affected chemical and functional properties of starch and data generated provide additional opportunities of exploiting rice flour utilization and hence boost its value-addition potentials for product development. 
Index Terms—chemical, functional, grinding techniques, rice flour

Cite: R. Asmeda, A. Noorlaila, and M. H. Norziah, "Effects of Different Grinding Methods on Chemical and Functional Properties of MR211 Rice Flour," International Journal of Food Engineering, Vol. 1, No. 2, pp. 111-114, December 2015. doi: 10.18178/ijfe.1.2.111-114
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